The grapes are de-stemmed and transferred to the tank where maceration of 24 hours takes place.
The skins are then separated from the juice and softly pressed, then transferred to the stainless steel tank where our indigenous yeasts take over and lead
the fermentation process.
It is a project by an Abruzzese for Abruzzo that brings local wines into the world, certified BIO, which tell of a contemporary Abruzzo, far from stereotypes, prejudices and clichés.
Abruzzo is my land. She is my mother.
La Collina Biologica is my project for Abruzzo: selecting the best organic grapes and making territorial, authentic and contemporary wines while respecting traditions.
Traditions that tell the world about a land of a thousand rites, where men look straight into the eyes of the past, with respect, but without nostalgia. A land that knows how to be true to itself, but continually evolving, confident and contemporary.
Like our wines.
https://www.lacollinabiologica.com/
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